Squash Ribbon Salad with Red Curry Vinaigrette

Directions

1. For the Vinaigrette, mix all ingredients in small bowl until well blended. Set aside.
2. Cook pancetta in medium skillet on medium heat until crisp. Drain on paper towels. Crumble into large pieces. Set aside.
3. Trim squash ends. Slice into ribbons with vegetable peeler or mandolin. Place squash ribbons and tomatoes on serving platter. Drizzle with Vinaigrette. Sprinkle with pancetta.